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My jam tastes like a gummy bear!


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My jam tastes like a gummy bear!

Sally599 | Jul 6, 2009 06:21 AM

My mom used to make strawberry jam without pectin which has a softer set and while I have this recipe, I don't have any recipes for other fruit. I tried using commercial pectin--the standard kind uses too much sugar and the no sugar kind set too much like a commercial jelly--there seemed to be too much jelly to fruit for a real jam. Can anyone recommend a good cookbook for these type of old-style no pectin or maybe reduced pectin preserves? The strawberry that I like has the consistency of liquid plumber gel formula at room temp but fully sets in the fridge--when it hits bread it just sort of melts in except for the strawberry chunks.

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